Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals

Autores
Pereda, Mariana; Dufresne, Alain; Aranguren, Mirta Ines; Marcovich, Norma Esther
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Composite films designed as potentially edible food packaging were prepared by casting film-forming emulsions based on chitosan/glycerol/olive oil containing dispersed cellulose nanocrystals (CNs). The combined use of cellulose nanoparticles and olive oil proved to be an efficient method to reduce the inherently high water vapor permeability of plasticized chitosan films, improving at the same time their tensile behavior. At the same time, it was found that the water solubility slightly decreased as the cellulose content increased, and further decreased with oil addition. Unexpectedly, opacity decreased as cellulose content increased, which balanced the reduced transparency due to lipid addition. Contact angle decreased with CN addition, but increased when olive oil was incorporated. Results from dynamic mechanical tests revealed that all films present two main relaxations that could be ascribed to the glycerol- and chitosan-rich phase, respectively. The response of plasticized chitosan?nanocellulose films (without lipid addition) was also investigated, in order to facilitate the understanding of the effect of both additives.
Fil: Pereda, Mariana. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Dufresne, Alain. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados Unidos
Fil: Aranguren, Mirta Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Materia
EMULSION FILMS
CHITOSAN
OLIVE OIL
CELLULOSE NANOCRYSTALS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/102719
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/102719
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystalsPereda, MarianaDufresne, AlainAranguren, Mirta InesMarcovich, Norma EstherEMULSION FILMSCHITOSANOLIVE OILCELLULOSE NANOCRYSTALShttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Composite films designed as potentially edible food packaging were prepared by casting film-forming emulsions based on chitosan/glycerol/olive oil containing dispersed cellulose nanocrystals (CNs). The combined use of cellulose nanoparticles and olive oil proved to be an efficient method to reduce the inherently high water vapor permeability of plasticized chitosan films, improving at the same time their tensile behavior. At the same time, it was found that the water solubility slightly decreased as the cellulose content increased, and further decreased with oil addition. Unexpectedly, opacity decreased as cellulose content increased, which balanced the reduced transparency due to lipid addition. Contact angle decreased with CN addition, but increased when olive oil was incorporated. Results from dynamic mechanical tests revealed that all films present two main relaxations that could be ascribed to the glycerol- and chitosan-rich phase, respectively. The response of plasticized chitosan?nanocellulose films (without lipid addition) was also investigated, in order to facilitate the understanding of the effect of both additives.Fil: Pereda, Mariana. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Dufresne, Alain. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados UnidosFil: Aranguren, Mirta Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaElsevier2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102719Pereda, Mariana; Dufresne, Alain; Aranguren, Mirta Ines; Marcovich, Norma Esther; Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals; Elsevier; Carbohydrate Polymers; 101; 1; 4-2014; 1018-10260144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2013.10.046info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0144861713010679info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:00Zoai:ri.conicet.gov.ar:11336/102719instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:01.143CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
title Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
spellingShingle Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
Pereda, Mariana
EMULSION FILMS
CHITOSAN
OLIVE OIL
CELLULOSE NANOCRYSTALS
title_short Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
title_full Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
title_fullStr Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
title_full_unstemmed Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
title_sort Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals
dc.creator.none.fl_str_mv Pereda, Mariana
Dufresne, Alain
Aranguren, Mirta Ines
Marcovich, Norma Esther
author Pereda, Mariana
author_facet Pereda, Mariana
Dufresne, Alain
Aranguren, Mirta Ines
Marcovich, Norma Esther
author_role author
author2 Dufresne, Alain
Aranguren, Mirta Ines
Marcovich, Norma Esther
author2_role author
author
author
dc.subject.none.fl_str_mv EMULSION FILMS
CHITOSAN
OLIVE OIL
CELLULOSE NANOCRYSTALS
topic EMULSION FILMS
CHITOSAN
OLIVE OIL
CELLULOSE NANOCRYSTALS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Composite films designed as potentially edible food packaging were prepared by casting film-forming emulsions based on chitosan/glycerol/olive oil containing dispersed cellulose nanocrystals (CNs). The combined use of cellulose nanoparticles and olive oil proved to be an efficient method to reduce the inherently high water vapor permeability of plasticized chitosan films, improving at the same time their tensile behavior. At the same time, it was found that the water solubility slightly decreased as the cellulose content increased, and further decreased with oil addition. Unexpectedly, opacity decreased as cellulose content increased, which balanced the reduced transparency due to lipid addition. Contact angle decreased with CN addition, but increased when olive oil was incorporated. Results from dynamic mechanical tests revealed that all films present two main relaxations that could be ascribed to the glycerol- and chitosan-rich phase, respectively. The response of plasticized chitosan?nanocellulose films (without lipid addition) was also investigated, in order to facilitate the understanding of the effect of both additives.
Fil: Pereda, Mariana. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Dufresne, Alain. Grenoble Institute of Technology. The International School of Paper, Print Media and Biomaterials ; Estados Unidos
Fil: Aranguren, Mirta Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
description Composite films designed as potentially edible food packaging were prepared by casting film-forming emulsions based on chitosan/glycerol/olive oil containing dispersed cellulose nanocrystals (CNs). The combined use of cellulose nanoparticles and olive oil proved to be an efficient method to reduce the inherently high water vapor permeability of plasticized chitosan films, improving at the same time their tensile behavior. At the same time, it was found that the water solubility slightly decreased as the cellulose content increased, and further decreased with oil addition. Unexpectedly, opacity decreased as cellulose content increased, which balanced the reduced transparency due to lipid addition. Contact angle decreased with CN addition, but increased when olive oil was incorporated. Results from dynamic mechanical tests revealed that all films present two main relaxations that could be ascribed to the glycerol- and chitosan-rich phase, respectively. The response of plasticized chitosan?nanocellulose films (without lipid addition) was also investigated, in order to facilitate the understanding of the effect of both additives.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102719
Pereda, Mariana; Dufresne, Alain; Aranguren, Mirta Ines; Marcovich, Norma Esther; Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals; Elsevier; Carbohydrate Polymers; 101; 1; 4-2014; 1018-1026
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102719
identifier_str_mv Pereda, Mariana; Dufresne, Alain; Aranguren, Mirta Ines; Marcovich, Norma Esther; Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals; Elsevier; Carbohydrate Polymers; 101; 1; 4-2014; 1018-1026
0144-8617
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2013.10.046
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0144861713010679
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270141285400576
score 13.13397

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